> I just scarfed down a bowl of homemade chicken noodle soup that I made with some egg > noodles, chopped-up marinated chicken, carrots, celery, onions and chicken broth with > a touch of Sriracha for that nice spicy gah-lick heat. > > > My voice is back though I sound a little like Harvey Fierstein right now. :-) > > --Bekki
I always (almost always) use that with fried rice from Chinese restaurants (or when I make sweet & spicy rice with tilapia/fish and ginger), but if I'm eating just plain steamed rice I prefer to use (see the attachment).